Slow Cooker Chicken Potatoes Green Beans (Printable Version)
Comforting all-in-one meal with tender chicken, creamy potatoes, and crisp green beans slow-cooked with savory herbs.
# What You'll Need:
→ Meats
01 - 4 bone-in, skinless chicken thighs, about 1.5 lbs
→ Vegetables
02 - 1 lb baby potatoes, halved
03 - 8 oz fresh green beans, trimmed
04 - 1 medium onion, sliced
05 - 3 cloves garlic, minced
→ Sauces & Liquids
06 - 1/2 cup low-sodium chicken broth
07 - 2 tablespoons olive oil
08 - Juice of 1 lemon
→ Spices & Herbs
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 teaspoon paprika
12 - Salt and pepper to taste
# Directions:
01 - Arrange the halved baby potatoes in an even layer at the bottom of the slow cooker. Scatter the sliced onion and minced garlic over the potatoes.
02 - In a small bowl, combine the olive oil, lemon juice, dried thyme, dried rosemary, paprika, salt, and pepper. Mix well to form a paste.
03 - Rub the seasoning mixture evenly over all surfaces of the chicken thighs, ensuring full coverage.
04 - Place the seasoned chicken thighs on top of the vegetable layer. Pour the chicken broth around the edges of the chicken and vegetables, avoiding pouring directly over the seasoned chicken.
05 - Cover the slow cooker and cook on the low setting for 6 hours, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
06 - About 45 minutes before the cooking time finishes, spread the trimmed green beans on top of the chicken. Re-cover and continue cooking until the green beans are crisp-tender.
07 - Serve directly from the slow cooker, spooning the accumulated juices over the chicken and vegetables.
# Expert Tips:
01 -
- Everything goes into one pot and the machine does the work while you live your life.
- The lemon and herb rub makes the chicken taste like you tried way harder than you actually did.
02 -
- Adding the green beans at the start instead of near the end turns them into sad gray strings that nobody wants to eat.
- Pouring broth over the chicken washes away the herb rub you just spent time pressing into every fold.
03 -
- Pat the chicken thighs dry with a paper towel before applying the rub so the seasoning actually adheres instead of sliding off wet skin.
- Resist the urge to lift the lid and peek during cooking because every peek adds roughly fifteen minutes to your total time.